- Prepare the Lamb Chops:
- Season the lamb chops with salt and black pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic.
- Sear the lamb chops for about 3-4 minutes per side or until browned and cooked to your desired doneness. Remove the lamb chops from the skillet and set them aside.
- Make the Mustard-Thyme Sauce:
- In the same skillet, add Dijon mustard, whole-grain mustard, chopped thyme, honey, chicken or beef broth, and white wine (if using). Whisk the ingredients together.
- Season the sauce with salt and black pepper to taste. Allow the sauce to simmer for a few minutes to meld the flavors.
- Finish the Sauce:
- Stir in unsalted butter to the sauce, allowing it to melt and create a silky texture. Continue stirring until well combined.
- Serve:
- Place the seared lamb chops back into the skillet, spooning the mustard-thyme sauce over them. Heat for an additional 1-2 minutes until the lamb chops are reheated and coated with the sauce.
- Garnish and Serve:
- Garnish the lamb chops with additional fresh thyme leaves.
- Serve the lamb chops on a platter or individual plates, drizzling extra sauce over the top.
This dish pairs well with side dishes like roasted vegetables, mashed potatoes, or a simple green salad. The mustard-thyme sauce adds a flavorful and aromatic touch to the succulent lamb chops, making it a delightful and sophisticated meal.
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